A delicious cake for breakfast that pairs perfectly with milk. This Torta Margherita al Cacao consists of a fluffy chocolate cake made with eggs, sugar, and butter, blended with flour and cocoa powder for a delightful treat.
1: In a bowl, mix whole eggs and sugar, and beat with a stand mixer for 5 minutes.
2: Add the egg yolks one at a time, only adding the next yolk once the previous one has been absorbed.
3: In another bowl, combine flour, potato starch, baking powder, and cocoa powder.
4: Melt the butter and let it cool.
5: Take part of the egg and sugar mixture and mix it with the melted, cooled butter.
6: Combine the butter mixture back into the bowl with the egg mixture and mix well.
7: Gradually add the sifted dry ingredients and mix until the batter is smooth.
8: Pour the batter into a greased and floured 24 cm springform pan.
9: Bake in a preheated ventilated oven at 180°C for 45 minutes.
10: Remove the cake from the oven and let it cool, then dust with powdered sugar.
